Oysters Bienville Casserole

Ingredients

• 0.3 cup cooking sherry dry
• 1.5 cups milk fat-free divided
• 0.3 cup flour all-purpose
• 1 tablespoon chives fresh chopped
• 1 cup mushrooms fresh sliced
• 2 slices lower sodium bacon 
• 16 ounce standard oysters undrained
• 0.3 teaspoon pepper freshly ground
• 0.8 teaspoon salt 
• 1 large shallots minced
• 0.5 pound shrimp peeled
• 4 ounce bread white toasted

Equipment

• frying pan
• whisk

Directions

1. Drain oysters, reserving 1/4 cup liquid; set oysters and liquid aside.
2. Cook bacon in a large nonstick skillet over medium heat until crisp; drain, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside.
3. Add shallots and mushrooms to pan; cook, stirring constantly, over medium-high heat 3 minutes.
4. Add reserved oyster liquid; cook 1 minute, stirring well. Reduce heat to medium.
5. Combine flour and 1/4 cup milk, stirring with a whisk until smooth; stir in remaining milk.
6. Add milk mixture to mushroom mixture; bring to a simmer over medium heat. Cook 3 minutes or until mixture thickens, stirring frequently. Stir in sherry, oysters, shrimp, salt, and pepper; bring mixture to a simmer. Cook 2 minutes or until shrimp turn pink.
7. Cut toasted bread in half diagonally; place 2 toast points on each of 4 individual serving plates. Spoon mixture evenly over toast points.
8. Sprinkle with crumbled bacon and chives.